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Mini Egg Biscuit
Mini Egg Biscuit

Before you jump to Mini Egg Biscuit recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to mini egg biscuit recipe. You can have mini egg biscuit using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mini Egg Biscuit:
  1. You need 60 g (3 tbsp) sweetened condensed milk
  2. Prepare 37 g (2 qty) medium egg yolks
  3. Use 42 g (3 tbsp) unsalted butter, room temperature
  4. Use 110-130 g (12-14 tbsp) potato starch or corn starch
Steps to make Mini Egg Biscuit:
  1. Youtu.be/L9NWA1J7aMI
  2. In a medium bowl, mix together milk, yolks, and butter thoroughly.
  3. Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
  4. Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
  5. For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
  6. Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.

Add in the Flour and beat again till a biscuit dough is formed! Fold through/press in the Crushed Mini Eggs and then press into the bottom of the tin. Once baked, leave to cool on the side, but still in the tin. Mix it first with a spoon, then get your hands in and squeeze into a firm dough. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.

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